Description
Delight in these healthy rhubarb recipes that are light, delicious, and perfect for guilt-free spring treats! Enjoy the fresh flavors of rhubarb in a variety of dishes.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup strawberries, sliced
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 cup whole wheat flour
- 1/2 cup oats
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, sliced strawberries, honey or maple syrup, vanilla extract, cornstarch, cinnamon, salt, and lemon juice. Mix well and set aside.
- In another bowl, mix together the whole wheat flour, oats, melted coconut oil, and almond milk until a crumbly dough forms.
- Spread the rhubarb and strawberry mixture evenly in a baking dish.
- Crumble the dough mixture over the fruit layer.
- Bake for 25-30 minutes, or until the fruit is bubbly and the topping is golden brown.
- Let cool for a few minutes before serving. Enjoy warm or at room temperature!
Notes
- Feel free to substitute the fruits with other berries or fruits of your choice.
- For a vegan version, use maple syrup and plant-based milk.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Keywords: healthy rhubarb recipes, light rhubarb desserts, guilt-free spring treats, rhubarb and strawberry crumble, healthy spring recipes